Chana Daal 250g
Discover the rich, nutty flavour and wholesome goodness of our Premium Chana Daal. Also known as split Bengal gram, these are husked and split chickpeas that form the backbone of countless traditional Indian, Pakistani, and Bangladeshi dishes. Renowned for their firm texture and ability to absorb spices beautifully, Chana Daal is a versatile, high-protein pantry staple that is both satisfying and incredibly nutritious.
Ideal for creating hearty, comforting meals, our Chana Daal is your first step towards mastering authentic dhal, curries, and snacks.
Why Choose Our Chana Daal?
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Authentic Staple: The essential ingredient for classic dishes like Chana Daal Dhal and various curries.
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High in Protein & Fibre: A fantastic plant-based source of protein and dietary fibre, supporting a healthy diet.
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Holds its Shape: Unlike red lentils, Chana Daal maintains a pleasant, firm texture when cooked, adding substance to meals.
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Nutty & Savoury Flavour: Offers a delicious, robust base that carries spices exceptionally well.
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A wonderful, nutritious option for those with gluten sensitivities.
Popular Ways to Use Chana Daal:
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Classic Chana Daal Dhal: The most famous preparation – a creamy, spiced lentil stew perfect with rice or roti.
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Hearty Curries: Use as the main protein in robust, flavourful curries.
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Salads & Soups: Cook and cool for a protein-packed addition to salads, or add to soups for extra heartiness.
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Snacks & Sides: Ground into flour for pancakes (cheela) or used to make savoury fritters.
Cooking Instructions: (Optional but very helpful for customers)
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Rinse the daal thoroughly until the water runs clear.
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Soak for 30-60 minutes (optional but reduces cooking time).
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Combine 1 cup daal with 3 cups water. Bring to a boil, then simmer for 30-45 minutes until tender.
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Season with turmeric, salt, and your favourite spices.
Ingredients: 100% Split Chickpeas (Chana Daal).
Store in a cool, dry place in an airtight container.
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Information
Recipe for Chana Daal
Chana Dal Tadka (Spiced Split Bengal Gram)
Ingredients:
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1 cup chana dal (split Bengal gram), rinsed
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3 cups water (for cooking)
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2 tbsp ghee or oil
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1 tsp cumin seeds
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1 tsp mustard seeds
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1 onion, finely chopped
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2 tomatoes, chopped
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1 tbsp ginger-garlic paste
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1 green chili, slit (optional)
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½ tsp turmeric powder
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1 tsp coriander powder
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1 tsp garam masala
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1 tsp red chili powder (adjust to taste)
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Salt to taste
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Fresh coriander leaves (for garnish)
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1 tbsp lemon juice (optional)
For Tempering (Tadka):
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1 tbsp ghee
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½ tsp cumin seeds
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2 garlic cloves, crushed
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1 dried red chili
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A pinch of asafoetida (hing)
Instructions:
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Cook the Dal:
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Pressure cook chana dal with 3 cups water, turmeric, and salt for 3–4 whistles (or simmer in a pot until soft, ~30 mins). It should be tender but not mushy.
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Prepare the Base:
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Heat ghee/oil in a pan. Add cumin and mustard seeds. When they splutter, add onions and sauté until golden.
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Add ginger-garlic paste, green chili, and spices (coriander powder, red chili powder). Sauté for 1 minute.
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Add tomatoes and cook until soft and oil separates (~5 mins).
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Combine Dal & Spices:
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Mix the cooked dal into the tomato-onion base. Add water if needed for consistency.
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Simmer for 5–10 minutes. Stir in garam masala and lemon juice.
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Tempering (Tadka):
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In a small pan, heat ghee. Add cumin, crushed garlic, dried red chili, and hing. Fry until garlic turns golden.
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Pour this tempering over the dal and garnish with fresh coriander.
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Serve:
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Best with steamed rice, jeera rice, or roti. Pair with pickle or yogurt.
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Why It’s Popular:
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Nutritious & Protein-Rich: Chana dal is packed with fiber and plant-based protein.
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Comfort Food: The tadka (tempering) adds a smoky, aromatic depth.
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Versatile: Can be made dry (for rotis) or with more gravy (for rice).
Variations:
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South Indian Style: Add coconut milk and curry leaves for a milder flavor.
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Bengali Style: Cook with grated coconut and mustard oil for a unique twist.
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